A fresh and light dish, great as both an appetizer and a main course, especially during the summer. Caprese salad with grilled eggplant, in addition to the classic tomatoes and mozzarella… a very tasty variant that is very simple and quick to make. A tempting idea that can be prepared in a few minutes, but is rich in color and flavor… just choose some beautiful ripe tomatoes, quality mozzarella, and excellent extra virgin olive oil!
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Summer
- Energy 359.22 (Kcal)
- Carbohydrates 22.38 (g) of which sugars 6.71 (g)
- Proteins 21.90 (g)
- Fat 20.76 (g) of which saturated 12.53 (g)of which unsaturated 6.64 (g)
- Fibers 5.45 (g)
- Sodium 643.25 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz mozzarella
- 1 eggplant
- 2 vine tomatoes (or other variety)
- basil
- extra virgin olive oil
- salt
- pepper
Tools
- Grill Pan
- Cutting Board
Preparation
Wash the eggplant, remove the ends, and cut it into regular slices, not too thin.
Grill the slices on a grill pan, on both sides, adding a drizzle of oil and a pinch of salt. When they are tender, remove them from the heat and let them cool.
Drain the mozzarella from the whey and cut it into slices.
Wash the tomatoes, dry them, and also cut them into slices of the same thickness. Season them with a pinch of salt and a drizzle of oil.
Take a tray or two flat plates.
Arrange the grilled eggplant, alternating with the mozzarella and tomatoes.
Sprinkle with freshly ground black pepper and a little oil to taste. Finally, garnish with a few fresh basil leaves.
The caprese with eggplant is ready, I recommend serving it at room temperature or slightly chilled.
Tips and Variations
You can fragrance the eggplant with minced garlic (or powder), or with parsley.
You can add a few arugula leaves. You can enrich the dish with slices of raw prosciutto, between one ingredient and another.
You can use vine tomatoes, beef heart, San Marzano, or other varieties as desired.
Use a good quality mozzarella, fior di latte (like the one I used), or buffalo if you prefer.
You can let the eggplant purge with coarse salt before grilling.
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